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Biscoff Bundt Cake

This Biscoff Bundt Cake has all those wonderful flavours of caramel. It's a delicious dense and moist cake made with Biscoff biscuits and Biscoff spread through the batter and topped with more Biscoff spread, white chocolate and crushed biscuits.

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 49 mins Total Time: 1 hr 19 mins
Cooking Temp 180  C
Servings 10
Best Season Suitable throughout the year
Ingredients
    Main:
  • 15 Biscoff Biscuits, crushed (from M. Demajo & Co)
  • 250g (2 Cups) Plain Flour
  • 200g (1 Cup) Granulated Sugar
  • 4 Large Eggs, room temperature
  • 225g/7.8oz Butter, softened
  • 1½ Tsp Baking Powder
  • 250ml (1 Cup) Buttermilk (see note)
  • 3 Full Tbsp (½ Cup) Biscoff Spread (from M. Demajo & Co)
    • Topping:
  • Remaining Biscoff Spread (from M. Demajo & Co)
  • 100g/3.5oz White Chocolate, finely chopped
  • 1 Tbsp Vegetable Oil
  • 3 Biscoff Biscuits, crushed (from M. Demajo & Co)
Method
    Bundt Cake:

  1. Preheat oven to 180C/325F.

  2. Butter grease and dust with flour a 24cm Bundt pan.

  3. In a medium bowl, whisk together, flour, crushed Biscoff biscuits, baking powder and baking soda.

  4. In a large bowl, add the sugar and butter. Beat on medium spread until light and fluffy.

  5. Add the eggs one at a time, beating well after each addition.

  6. On low speed, add a 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated.

  7. Continue alternating the flour and buttermilk until it has all been incorporated. 

  8. Pour half of the batter into your prepared bundt pan. Drizzle the 1/2 cup melted Biscoff spread (cool if hot) over the cake batter.

  9. Pour in remaining batter and bake for 45-50 minutes.

  10. Cool for 20 minutes in the pan then invert onto a cooling rack to cool completely. 

    11. Topping:

  11. Slightly heat the remaining Biscoff spread in the microwave. Leave to cool if it is hot and pour over cake.

  12. Leave the spread to dry and set before topping with white chocolate.

  13. Melt the white chocolate in the microwave and stir in the vegetable oil. (The vegetable oil added to the chocolate will keep is soft).

  14. Pour into a piping bag. Snip off the tip of the piping bag and drizzle over the Biscoff spread. 

  15. Top with crushed Biscoff biscuits.

Note

Substitute for Buttermilk:

  • 1 Cup Milk minus 1 tablespoon.
  • Add 1 tablespoon of white vinegar
  • Mix to combine and let it sit for 10 minutes before using.
Read it online: https://lollyskitchen.com.mt/recipe/biscoff-bundt-cake/